1. 6-1 The Flow of Food: Purchasing and Receiving

2. 6-2 Apply Your Knowledge: Test Your Food Safety Knowledge 1.True or False: A delivery of fresh fish should be received at an internal temperature of 41°F (5°C) or lower 2.True or False: Turkey should be rejected if the texture is firm and springs back when touched 3.True or False: You should reject a delivery of frozen steaks covered in large ice crystals 4.True or False: If a sack of flour is dry upon delivery, the contents may still be contaminated 5.True or False: A supplier that has been inspected and is in compliance with local, state, and federal law can be considered an approved source 6-2

3. 6-3 Suppliers Choose suppliers who get product from approved sources Approved sources: Have been inspected Are in compliance with applicable local, state and federal law

4. 6-4 General Receiving Principles When Receiving Food: Schedule deliveries for off-peak hours Receive only one delivery at a time Make sure enough trained staff are available Inspect deliveries immediately and carefully

5. 6-5 General Receiving Principles When Receiving Food: continued Use calibrated thermometers to sample temperatures Check shipments for: Intact packaging Refreezing Prior wetness Pest infestation

6. 6-6 Checking the Temperature of Various Types of Food Meat, Poultry, Fish Insert the thermometer stem or probe into the thickest part of the product (usually the center)

7. 6-7 Checking the Temperature of Various Types of Food ROP and Bulk Food: Insert the thermometer stem or probe between two packages As an alternative fold packaging around the thermometer stem or probe

8. 6-8 Checking the Temperature of Various Types of Food Other Packaged Food: Open the package and insert the thermometer stem or probe into the product

9. 6-9 Receiving Criteria for Meat Temperature: > 41  F (5  C) Color: Texture: slimy, sticky, or dry Odor: sour odor Packaging: broken cartons, dirty wrappers, torn packaging, vacuum packaging with broken seals Temperature: 41  F (5  C) or lower Color: Texture: firm and springs back when touched Odor: no odor Packaging: intact and clean Accept Reject Beef: bright cherry red Lamb: light red Pork: light pink meat, firm white fat Beef: brown or green Lamb: brown, whitish surface covering the lean meat Pork: excessively dark color, soft or rancid fat

10. 6-10 Receiving Criteria for Poultry Temperature: > 41  F (5  C) Color: purple or green discoloration around the neck; dark wing tips (red tips are acceptable) Texture: stickiness under wings or around joints Odor: abnormal, unpleasant odor Temperature: 41  F (5  C) or lower Color: no discoloration Texture: firm and springs back when touched Odor: no odor Packaging: product should be surrounded by crushed, self-draining ice Accept Reject

11. 6-11 Receiving Criteria for Fish Temperature: > 41  F (5  C) Color: dull gray gills, dull dry skin Texture: soft flesh that leaves an imprint when touched Odor: strong fishy or ammonia smell Eyes: cloudy, red-rimmed, sunken Temperature: 41  F (5  C) or lower Color: bright red gills; bright shiny skin Texture: firm flesh that springs back when touched Odor: mild ocean or seaweed smell Eyes: bright, clear, and full Packaging: product should be surrounded by crushed, self-draining ice Accept Reject

12. 6-12 Receiving Criteria for Shellfish Temperature: Odor: mild ocean or seaweed smell Shells: closed and unbroken (indicates shellfish are alive) Condition: if fresh, they are received alive Temperature: Texture: slimy, sticky, or dry Odor: strong fishy smell Shells: broken shells Condition: dead on arrival (open shells that do not close when tapped) Accept Reject Live: receive on ice or at an air temperature of 45° F (7°C) or lower Shucked: receive at an internal temperature of 45° F (7°C) or lower Live: air temperature > 45° F (7°C) Shucked: internal temperature > 45° F (7°C)

13. 6-13 Receiving Criteria for Shell Eggs Temperature: receive at an air temperature of 45  F (7  C) or lower Odor: no odor Shells: clean and unbroken Temperature: air temperature > 45  F (7  C) Odor: sulfur smell or off odor Shells: dirty or cracked Accept Reject

14. 6-14 Temperature: 41  F (5  C) or lower unless otherwise specified by law Milk: sweetish flavor Butter: sweet flavor, uniform color, firm texture Cheese: typical flavor, texture, and uniform color Temperature: > 41  F (5  C), unless otherwise specified Milk: sour, bitter, or moldy taste Butter: sour, bitter, or moldy taste; uneven color; soft texture Cheese: abnormal flavor or texture, uneven color, unnatural mold Accept Reject Receiving Criteria for Dairy Products

15. 6-15 Conditions: grounds for rejecting one produce item may not apply to another; signs of spoilage include: Insect infestation Mold and cuts Wilting and mushiness Discoloration and dull appearance Unpleasant odors and tastes Conditions: vary according to produce item; only accept items that show no sign of spoilage Accept Reject Reject fresh-cut produce items that have passed their expiration date. Receiving Criteria for Fresh Produce

16. 6-16 Temperature: 41  F (5  C) or lower unless specified by the manufacturer Packaging: intact and in good condition Temperature: > 41  F (5  C) unless otherwise specified Packaging : torn packages or packages with holes; expired product use-by dates Accept Reject Receiving Criteria for Refrigerated Ready-To-Eat Food

17. 6-17 Temperature: frozen food should be received frozen; ice cream should be received at 6 ° F to 10°F (–14°C to –12°C) Packaging : intact and in good condition Temperature: food that is not frozen; ice cream at temperatures > 6°F to 10°F (–14°C to –12°C) Packaging: torn packages or packages with holes; fluids or frozen liquids in case bottoms, ice crystals or water stains on packaging (evidence of thawing and refreezing) Product: large ice crystals on product (evidence of thawing and refreezing) Accept Reject Receiving Criteria for Frozen Processed Food

18. 6-18 Can: can and seal are in good condition Product: normal color, texture, odor Can: swollen ends, leaks and flawed seals, rust, dents, no labels Product: foamy, milky, or has an abnormal color, texture, or odor Accept Reject Receiving Criteria for Canned Food

19. 6-19 Packaging: intact and in good condition Product: normal color and odor Packaging: holes, tears, or punctures; dampness or water stains on outer cases and inner packaging (indicates it has been wet) Product: abnormal color or odor; spots of mold, or slimy appearance; contains insects, insect eggs, or rodent droppings Accept Reject Receiving Criteria for Dry Food

20. 6-20 Temperature: receive at the temperature specified by the manufacturer Packaging: intact and in good condition Temperature: temperatures higher than those specified by the manufacturer Packaging: torn packaging, signs of pest damage Product: signs of pest damage, mold Accept Reject Receiving Criteria for Bakery Goods

21. 6-21 Temperature: 135  F (57  C) or higher Container: able to maintain proper temperatures; undamaged Temperature: <135  F (57  C) Container: unable to maintain proper temperatures; damaged Accept Reject Receiving Criteria for Potentially Hazardous Hot Food

22. 6-22 Apply Your Knowledge: Accept or Reject it? Which products should be rejected? Raw beef roasts that are bright red Chicken received at an internal temperature of 50  F (10  C) Eggs received at an air temperature of 45  F (7  C) Fresh salmon with flesh that springs back when touched Flour that is damp 6-22 1 2 3 4 5

23. 6-23 Apply Your Knowledge: Accept or Reject it? Which products should be rejected: continued Live oysters that have a mild seaweed smell Frozen meat with large ice crystals on the meat and package Clams with shells that do not close when tapped Fresh turkey with dark wing tips 6-23 6 7 8 9